Name: Doggie Biscuits II
Prep time: 30 min
Cook time: 30 min
Yield: 18
Ingredients: All-purpose flour - 3 ½ cups; Whole wheat flour - 2 cups; Rye flour - 1 cup; Bulgur - 2 cups; Cornmeal - 1 cup; Dry milk powder - ½ cup; Salt - 4 teaspoons; Active dry yeast - 1 (.25 ounce) package; Warm water - ¼ cup; Chicken broth - 2 ½ cups; Egg - 1; Milk - 1 tablespoon

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Doggie Biscuits II

1. All-purpose flour - 3 ½ cups

2. Whole wheat flour - 2 cups

3. Rye flour - 1 cup

4. Bulgur - 2 cups

5. Cornmeal - 1 cup

6. Dry milk powder - ½ cup

7. Salt - 4 teaspoons

8. Active dry yeast - 1 (.25 ounce) package

9. Warm water - ¼ cup

10. Chicken broth - 2 ½ cups

11. Egg - 1

12. Milk - 1 tablespoon

How to cook deliciously - Doggie Biscuits II

1. Stage

Preheat the oven to 325 degrees F (165 degrees C). Dissolve yeast in warm water until foamy, about 10 minutes.

2. Stage

In a large bowl, stir together the all-purpose, whole wheat, and rye flours with the bulgur, cornmeal and powdered milk. Stir in the yeast mixture, salt and chicken broth to form a stiff dough. Add more broth if necessary to hold dough together. Roll dough out to 1/4 inch thickness on a lightly floured surface. Cut into desired shapes using a cookie cutter. Place biscuits 1 inch apart onto an ungreased cookie sheet. Combine the egg and milk; brush onto the tops of the biscuits.

3. Stage

Bake in the preheated oven for 45 minutes, then turn off the oven and let the biscuits sit in the closed oven overnight to become extra hard and crunchy.